These pecan pie bars are soft, chewy, and absolutely delicious! The combination of the pecan pie filing with the shortbread crust is to die for and will make these a big winner at any holiday event!
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I’m not the biggest fan of pie or at least not traditional pies like apple pie, pumpkin pie, or even peach pie.
Pecan pie on the other hand I love. Chocolate pie too. And definitely striped delight, which is kind of like a pie with its graham cracker crust.
With Thanksgiving just around the corner, I wanted to share some yummy non-traditional desserts to add to your dessert table this year. These pecan pie bars are a fun twist on a traditional pecan pie bar but a unique way to serve them!
Homemade Pecan Pie Bars
These pecan pie bars taste like the pecan pie I love so much but instead of a regular crust, I’ve switched out it out for a delicious shortbread recipe.
They’re quick and easy to make and are a great addition to any dessert table! And bonus – they’re a little smaller than a piece of pecan pie so you can eat more than one!
They also cut just like regular bars (unlike these pumpkin cheesecake bars that are more gooey), so they’d make a great addition to any holiday treat plate as well! Just add them with other Christmas cookies like these soft molasses cookies, some cranberry orange bread, and these you’ve been treated gift tags for one fantastic holiday gift idea!
Ingredients for these Pecan Pie Bars
One of the best things about these pecan pie bars is that they use ingredients that you already have at home – or most likely. No crazy or special ingredients necessary.
Here’s what you’ll need to make this pecan pie bar recipe. Make sure to read the full recipe card at the bottom of this post for exact measurements.
- powdered sugar
- corn syrup (light or dark works)
- brown sugar
- vanilla extract
- chopped pecans
How to Use Leftover Pecans
Have leftover pecans? Use them in one of these yummy recipes!
Or you could always just make another batch of pecan pie bars. You’ll probably want to after trying the first batch!
How to Make Pecan Pie Bars
One of the most unique things about these pecan pie bars and what makes them so good is the shortbread crust! I’ve included step by step instructions below for making the shortbread crust and the pecan pie filling below that goes on top!
Full details and instructions on baking time, etc. are in the recipe card at the bottom of this post.
1 – Make your shortbread crust.
Combine all of your crust ingredients using a pastry blender (or a fork if you don’t have a pastry blender) until crumbs form.
Bake your crust.
2 – Make the filling for your pecan pie bars.
Whisk all of your filling ingredients together other than the chopped pecans.
Add in the chopped pecans and fold in to combine.
Pour over the baked crust and bake again.
Remove from the oven and cool completely before slicing.
Let me repeat that – cool completely before slicing. If you don’t cool completely, they’ll be more pie, less bars.
Pecan Pie Bars with Shortbread Crust
- 1 cup butter softened
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
Pecan Bar Filling
- 3 eggs
- 1/4 tsp salt
- 3/4 cup corn syrup
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 TBS flour
- 1 1/2 cups chopped pecans
- Preheat oven to 350 degrees.
- Line a 9x9 baking pan with foil or parchment paper and set aside.
- Add all of your crust ingredients in a bowl and use a pastry blender to blend ingredients together until crumbs form.
- Pour into prepared pan and press down evenly into bottom of the pan.
- Bake for 15 minutes.
Pecan Bar Filling
- Whisk together eggs, salt, corn syrup, brown sugar, vanilla, and flour until combined.
- Fold in chopped pecans.
- Pour filling over crust and bake in preheated oven for 30-35 minutes.
- Remove and cool completely before slicing.
More Thanksgiving Desserts
You can’t have just one Thanksgiving dessert! Here are some other recipes that would go great paired with these pecan pie bars!
- Pumpkin crunch cake
- Pumpkin chocolate chip cookies
- Pumpkin cheesecake bars
- Pumpkin cinnamon rolls
- Striped delight
- Chocolate sheet cake recipe